In 1990, Great Britain was mocked for its bland food and over-boiled vegetable but by 2000 all that has changed, as the country was on its way to being one of the world’s most exciting culinary hotspots. From White Heat to Wagamama, Blood, Sweat and Asparagus Spears,  is the inside story of the explosive decade that eating out in Britain forever.

Former Good Food Guide editor Andrew Turvil’s in-depth delving into our world of food, hospitality, tasting Marco Pierre White’s three Michelin starred food, clocking Jamie Oliver’s first TV take, Sally Clarke, chef and restaurateur, and fielding volcanic phone calls from irate chefs, in sparkling feast of 1990s food, and charts the wild ride from the cigarette fuelled “SAS of kitchens” to Nobu’s celebrity glamour via the £5 recession lunch and the arrival of conveyor-belt Sushi.

Torvil reveals first-hand stories from Marco Pierre White, Paul Heathcote, Vineet Bhatia, Heston Blumenthjal and many more with their recollections and ideas how to spice the culinary world.

After the 1990s trends came the coffee outlets   and monthly eating-out nearly tripled by 2015, while organic sales doubled.

Trovil also had a tasting tour of 33 iconic dishes that still shape restaurant menus now, from Black Cod Miso to Triple-Cooked Chips.

After the rise of 1990s, which forged forward the careers of  current headline chefs and became the blue print for Britain’s modern, multicultural food identity.

If you yelled “Yes, Chef! at TV, queued for ramen or Instagrammed a marrow bone, to become the ultimate feat of 90s nostalgia.

Restaurants are places where art moments were born, revolutions plotted, ideas distributed.

From a Prawn cocktail in the 1970s at the Berni Inn, one of the first UK attempts at a US-style restaurant chain, via Marco Pierre White’s tagliatelle of oysters and caviar at Harvey’s in the 80s through the steak sandwich at The Eagle, the original gastropub to, Shepherd’s pie at The Ivy in the 90s.Blood Sweat and Asparagus Spears: The Story of the 1990s Restaurant Revolution by Andrew Turvil, Elliott & Thompson £20, 272 pages.